Filet Mignon with Blender Bernaise

By Shash

Ingredients

• Blender Bearnaise Sauce:
• 1 * 1 large end piece beef tenderloin (about 3-pounds), tied and trimmed
• * Extra-virgin olive oil
• * Kosher salt and freshly ground black pepper
• * Blender Bearnaise Sauce, recipe follows
• 1 * 1 bunch fresh tarragon
• 2 * 2 shallots, minced
• 1/4 * 1/4 cup champagne vinegar
• 1/4 * 1/4 cup dry white wine
• 3 * 3 egg yolks*
• 1 * 1 stick butter, melted
• * Salt and freshly ground black pepper

Preparation

Step 1

Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.

Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.